Fleur de Lolly: Enjoy these savory takes on the traditional Dutch Baby

Laura Tolbert More Content Now

Thursday

Mar 21, 2019 at 12:51 PMMar 21, 2019 at 12:54 PM

When I first heard the term “Dutch Baby,” I’ll admit, I was bewildered. Research regarding the origins of the dish explained it’s a cross between a pancake and a crepe, but baked. The batter fluffs up during cooking, and each one has a unique shape. They’re mesmerizing to watch rise through the oven glass door while they cook.The dish originated in Germany and was first served in the United States in the early 1900s at Manca’s, a diner in Seattle. The owner’s daughter coined the name Dutch Baby, presumably the result of an Americanization of Deutsch into Dutch.Dutch Babies are traditionally filled with sweet ingredients such as apples, raisins, powdered sugar and honey. These are all variations of the savory versions that my family enjoys.

-- Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. You can contact her at facebook.com/fleurde.lolly.5, on Instagram, and fleurdelolly@yahoo.com.

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